Chefs' Recipes

Flavours of fennel and honey give this baba a Greek upgrade.

"The simplicity of these Padrón peppers combines beautifully with the lactic quality of whipped feta."

This recipe for Corfu bianco comes courtesy of Simon Gloftis, the owner of Hellenika in Brisbane. It tastes of the Greek Islands.

“This zesty, bold version of one of Thailand’s most famous dishes is a playful rethink made with rice instead of soup,” says Thai Tide chef-owner Merica Charungvat.

Cotoletta di melanzane in Italian.

Chef Tom Sarafian shares the hummus that earned him a cult following both in restaurants and out.

“Imqaret are a legacy from the Arab rule in Malta,” says cookbook author Julia Busuttil Nishimura.

"Pastizzi is probably the most well known of all the Maltese delicacies," explains chef Jacqui Challinor.

“A hearty soup, Kawlata is popular in Malta,” says cookbook author Julia Busuttil Nishimura.

“My grandmother would make this for Sunday lunches growing up,” says cookbook author Julia Busuttil Nishimura.

"This is my all-time favourite Maltese dish," says chef Jacqui Challinor.

Flavours of aniseed bring a sweet side to these Greek-style lamb ribs.

Chef and restaurateur Jonathan Barthelmess shares the secrets to one of his favourite family recipes.

Creamy ricotta and doubanjiang are the stars of the show in this twist on Bolognese.

Melbourne's Kafeneion shares its recipe for slightly salty, crisp cheese croquettes.

An elevated take on a crowd pleasing dish.

This starter is set to wow a crowd.

This vegetarian side makes for a showstopping centrepiece.

Roasted cauliflower is a traditional vegetarian showstopper.

Seasonal white peaches make the perfect addition to this summer salad.

This vegetable-forward side dish is guaranteed to steal the show.

This colourful dish adds a variety of flavour and texture to the holiday table.

Walnuts add a spice hit to this breezy spring side.

This light and bright side adds a spice kick to festive feasting.

This flatbread makes for an ideal dipping partner.

Hemp seeds add a touch of sesame to this autumnal side.

Feta and lemon add a zesty edge to this silverbeet salad.

Farm-to-table is served up in this lamb dish.

Chef Mica Kazato of Sydney’s Parami shares her recipe for the traditional Japanese snack.

Ricotta gelato cuts through these fluffy sponge puddings.

Chef Travin De Hoedt of Sydney's Kurumba shares his family's recipe for this South Asian staple.

This tart hits the perfect balance between sweet and savoury flavours, topped off with a jammy glaze.

Spring is Sean Moran's ultimate muse for this pasta.

Dark and dramatic, this crisp ink calamari evokes an ever-so-sweet flavour, complemented by fiery chilli aioli.

Sweet and savoury with a splash of spice, this Korean cauliflower curry makes for an easy addition to the weeknight meal rotation.

Gnocchi paired with cavolo nero and pine nuts makes for a fresh and breezy weeknight recipe.

We reveal the star ingredient from the Gourmet Traveller Annual Restaurant Awards menu.

This perfectly balanced linguine is enhanced by zesty lemon and a kick of spice.

If a nougat can be considered iconic, Moran's take is it.

Fermented and spiced, kimchi is a classic Korean ingredient. And trust us when we say, it's perfection in fritter form.

Melbourne's Kafeneion has perfected the art of keftedes (Greek meatballs).

Contemporary Korean flair abounds in this delicious, citrus-led lemon and soy sauce chicken recipe.

The juiciest part of the fish paired with zesty salmoriglio makes Pilloni's kingfish collar recipe an instant hit.

An elevated Korean twist on an Australian classic. these spicy Korean pork jaffles are jammy and delicious with a hint of spice.

Alex Wong's riff on roast fish mingles Asian ingredients with Italian flavours for a delicious and versatile dish.

This warming bowl of prawn chowder is an elegant variation of the North American classic.

Dan Johnston of Sydney’s Fontana shares his take on this crisped-up spaghetti dish.

A vegan, zingy take on Spanish patatas bravas recipe from a top Australian chef.

Pilloni's soft, pillowy culurgiones with robust potato filling make for the perfect warming dinner recipe. Buon Apetito!

Make a restaurant-quality dinner recipe this winter.

Chef Daero Lee elevates the simple Korean rice cake for a clever (and flavourful) take on the quintessential Korean snack.

Earthy flavours cut through buttery dough for the perfect, lightly fried dessert. Top with caramelised apple and thyme for best results.

Originating on the Greek islands of Santorini and Crete, fava is a fluffy yellow split pea dip typically served warm with charred pita bread.

Also known as Psari Plaki, the classic summer dish is well-loved around Greece.

Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.

Forget everything you knew about tiramisù.

This delicious goat meatball recipe by Peppina chef Massimo Mele is a cinch to make, and perfect for sharing.

Roasted cauliflower gets a glorious upgrade with umami-rich miso cream.

Melbourne Greek pop-up Kafeneion shares its syrupy orange cake recipe that uses fillo instead of flour for an interesting texture.

The celebrated chef shares his unique whole cockerel recipe.

Cupped by a crisp lettuce leaf, a good duck sang choi bau recipe needs to be sweet, salty and crunchy.

The sweetness of roasted summer stone fruits balanced by the creaminess of gooey burrata make for one simple, crowd-pleasing salad.

The Rock star plant-based chef shares her Spanish-Mexican queso dip with spicy vegan chorizo. A party snack that caters to dietaries, and is utterly delicious.

A quick and easy Christmas ginger biscuit recipe for festive feasting.

Leave your other roast chicken recipes at the door. This is the best recipe for the perfect roast chook.

Plus, a new bespoke Martin Benn recipe worth staying in for…

A prosecco-based cocktail recipe inspired by the Peruvian city, the Miraflores is as easy to make as it is to drink.

A quick and easy Japanese okra recipe to make on the hibachi or barbecue.

Stir-fried mussels shine bright in this fragrant XO sauce.

Served with melted butter and purple shiso leaves.

Master one of Japan's most famous street food snacks - Japanese rice balls.

Make these simple zucchini skewers the next time you're planning a gathering.

Made with lamb shoulder and served with fresh Italian salmoriglio, these lamb skewers are a popular barbecued snack.

A simple side dish or starter that requires a handful of ingredients.

Salty chorizo swimming in a spiced sauce, with apple cider that cuts through the fat. Mop up with crusty bread.

A simple Spanish sip that can be made in batches - perfect for your next fiesta.

Stuffed peppers are a Spanish staple - and these ones filled with spiced rice belong on any table.

Part French toast, part churros. Delicious.

A traditional Galician dish that's always a crowd-pleaser.

Don't be discouraged if you can't recreate the juniper mist in this Süd Polaire Antarctic Dry Martini, it's just as good without.

A hearty vegan stew perfect for the cooler months.

A lighter riff on Spanish paella - that's also vegan.

Serve with French fries or crusty white bread to mop up all the sauce.

Creamy and aromatic, this light curry crosses flavour borders between India and Malaysia. Traditionally made with crab, Enter Via Laundry chef Helly Raichura uses mushrooms to make this dish a vegetarian delight.

The only dish that could easily beat your old favourite potato bake.

Not your usual snapper and chips.

Heaven on a plate.

From Auterra Wine Bar in Melbourne, this calming cocktail pairs beautifully with an accompanying kimchi mayo prawn sandwich.

Inspired by a traditional Chilean cake, this rich dessert from chef Alex Munoz Labart is a real showstopper.

Named after Greece's larger-than-life tycoon, Aristotle Onassis, this gin cocktail is equal parts refreshing and sweet.

A sweet and slightly spicy dessert that's the epitome of summer.

This colourful, smoky and vegetarian entrée makes for a perfectly balanced starter or side dish.

These golden fried rounds of pizza dough are surefire way to get a party started.

A simple yet stunning seafood pasta where blue swimmer crab is the hero.